This Homemade Coconut Milk recipe is perfect whether you are making coconut milk for cooking or as a cow’s milk alternative.
The difference is just in proportions of coconut to water.
I use less water for more creamy and rich coconut milk, which is perfect for your Thai curry.
For drinking just add more liquid.
200g Fresh Coconut
400ml Water or Coconut Water at 70C (160F) degrees
1. First of all, extract the coconut flesh (see the link below)
2. I usually use the coconut water from the coconut I just cracked and add water. But you can use water or coconut water only.
3. Blend it all using a high-speed blender for few minutes until smooth-ish.
4. Using a fine sieve, drain the mixture. Use a wooden spoon to squeeze all the liquid from the pure.
5. Store in the fridge for a couple of days. It is absolutely normal for coconut milk to separate, just give it a good shake before using.
6/ With the proportions above you will get a consistency of a cooking coconut milk – it’s creamier. For drinking add an extra 200ml of water/coconut water.
I always use fresh coconuts to make my coconut milk.
Here you can find an easy step by step guide on how to open the coconut and extract the flesh. It’s not as hard as it seems!
Don’t throw away the coconut pulp.
Dehydrate it in the oven (at about 50-70C or 120-160F for several hours with oven door slightly open) and use in your smoothies, cereals, and cookies.
It’s not going to be as fragrant as desiccated coconut but some extra fiber is always good for you.
Going coconut picking?
Rumors say up to 150 people die each year from a coconut falling on their heads…
I guess supermarket will work for me just fine.
Here are some tips on how to choose a good coconut.